This semi-sorbet is a great way to celebrate the hot weather. It’s refreshing and easy to make. I don’t have a blender, but I do have the Ninja! It has such a hilarious name. I got it as a gift and use it for almost everything! I love it. I’m not sure how this recipe will work with an actual blender so you may not get a sorbet. Worst case you add some more juice and get a refreshing smoothie!

Ingredients:

2 cups of frozen strawberries

1/2 cup of frozen blueberries

4-5 ice cubes

2-3 tablespoons of honey

1 cup of coconut water

Step 1: Put all the ingredients in your blending device

Step 2: Serve and Eat! 🙂

It was hard to resist digging into it. So I didn’t. This was taken half way through my second serving so it started to melt.

Like this:

When I discovered brussels sprouts, I fell in love with them. I did not grow up eating them, so I didn’t have the pleasure of hating them before loving them. We’ve always had a beautiful relationship. This is my favorite salad. I hope you enjoy eating this as much as I do!

Serving size: 1 meal or 2 side salads

Ingredients:

Brussels Sprout Salad

1/2 pound of brussels sprouts (farmers market today $3/lb)

1/4 cup blueberries (Trader Joe’s)

3 tbsp toasted sliced almonds(farmers market today)

Manchego cheese (sprinkle/shave desired amount)

Honey-Lemon vinaigrette Dressing

1 medium lemon juice (from my tree)

lemon zest (used 1/4 the lemon from above)

2 tbsp cranberry sauce (Trader Joe’s)

1 tbsp olive oil (Trader Joe’s)

2 tsp Apple Vinegar (Trader Joe’s)

1 tbsp Orange Blossom Honey (farmers market)

Salt (to taste)

Pepper (to taste)

Comments: Use ingredients you have on hand. If you don’t have blueberries, use some dried fruit or strawberries. If you don’t have that cheese, I recommend using a bold flavored cheese.